Green thumbs run in my family. As a result, this season, so does an abundance of cucumbers. I was reminded of this at a lunch this month with my cousins. The conversation turned to what to do with the bounty. A yummy dilemma to face!
My favourite way to enjoy them is in a salad featuring flavours that contrast the crisp brightness of the cuke with tart, salty and umami hits all in one bite. Here's what we're having for dinner tonight!
TIP! Looking for a dish that covers off your guests' restrictions? This one is vegan / dairy-free and can easily be made gluten-free.
Easy Cucumber Salad
6 mini cucumbers or 1 English cucumber
2 T. rice vinegar
1 1/2 T. soy sauce or gluten-free alternative
1 1/2 t. sesame oil
1 t. maple syrup
1 small garlic clove, finely minced or pressed
Recommended: 1 t. fresh ginger, finely minced or grated
Optional: 2 chopped scallions, 1 T. toasted sesame seeds, 6 sliced purple basil leaves
Slice the cucumbers as thinly as you can. You don't have to get them chef-style wafer-thin. Just aim for slim slices rather than chunks. Note: If you won't be eating the salad soon, de-seed the English cucumber first to reduce excess moisture in the salad.
Whisk together the rice vinegar, soy sauce or alternative, sesame oil, maple syrup, garlic and ginger. Toss with cucumbers. You can stop there for a perfectly fresh alternative to a spring mix salad or crudites. For a little extra effort and more flavour, stir in the scallions and toasted sesame seeds, and top with a chiffonade of basil leaves. Let marinade for about 20 minutes and enjoy!
It's More Than Just a Side Dish
You'll likely have no cause to worry about leftovers. But if you do have extras (you just might want to!), here are a few ways to enjoy them.
- Perk up any rice bowl recipe.
- Tuck a few slices into a cheese sandwich on rustic bread.
- Scoop a mound into a small dish on a charcuterie board.
- Spread a few on a veggie dog for a tasty twist.
- Pair with fried rice or cauliflower rice.
- Add some to your ramen toppings.
2 comments
Thanks Michela! It’s our first dip into the pot of purple basil growing on our porch.
Looks super easy to make and tasty – thanks, Anne! I love the strips of gorgeous purple basil on the green cucumbers. So pretty!